I think the trail we took last time would work well for this Saturday. It is about five miles round trip with a moderate elevation gain so it should be manageable for everyone. We can start early around 7 AM to beat the heat and bring plenty of water. The path is well marked but I will print out maps just in case. There is a nice spot about halfway where we can stop for a snack and enjoy the view. If anyone has dietary restrictions let me know so I can plan accordingly. We should also check the weather forecast closer to the day. I can drive and fit three others in my car. Let me know if you think we should invite anyone else from the group. I was thinking we could grab lunch afterwards at that place we like near the trailhead. They have good options for everyone and the service is usually quick so we will not be waiting around too long. I can call ahead to see if they take reservations for a group that size. Let me know what you think about the timing and I will take care of the details.

Also I wanted to ask if you have any gear we should bring along for the group. I have a couple of extra packs and poles but I want to make sure no one is without what they need. The weather looks like it will be clear but I will keep an eye on the forecast up until the day before. If it looks like rain we can pivot to a different plan or postpone. Either way I am looking forward to getting everyone together and spending some time outside.
HARBOR FREIGHT

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The pasta dough recipe I use calls for three cups of flour and four eggs. You want to make a well with the flour and crack the eggs right in the center. Use a fork to slowly incorporate the flour into the eggs until it starts forming a shaggy dough. Then knead it for about eight to ten minutes until it feels smooth and elastic. Wrap it in plastic and let it rest for at least thirty minutes. When you roll it out make sure to dust with flour to prevent sticking. I find that a hand crank machine works best for getting even thickness. You can cut it into fettuccine or pappardelle depending on what you prefer. For sauce I recommend a simple tomato basil with fresh ingredients. It complements the pasta without overpowering it. Let me know if you need more details on the sauce.

I usually make a double batch and freeze half for later. Just lay the cut noodles flat on a baking sheet dusted with flour and freeze them solid before transferring to a bag. They cook straight from frozen and taste just as good. If you want to try a variation you can substitute one egg for two egg yolks to get a richer color and texture. Let me know how it turns out and if you have any questions about the process.